cook's profile

ecurran

Reviews

Photos

Menus

Great recipe! I used the "light" version (1/4 c. butter, 1 can evaporated milk, 1 can light coconut milk) and made minor alterations. Doubled the onion, added all spices to onion/garlic after 10 minutes and sauteed everything for 5 more. Then added all liquids and pureed everything together in a blender until smooth. Then put the sauce back on the stove to simmer. I started the chicken in another pan and when about half cooked, added it to the sauce to simmer on low until done. Served with Basmati rice. My family RAVED about dinner! Thanks so much!

My husband and daughters (7 and 9) absolutely LOVE this soup and it's part of our regular meal rotation. I nearly double the curry powder; use half and half (to cut the fat) and meat from a rotisserie chicken (for faster meal prep); cook basmati rice (personal preference) separately and add it when I add chicken; and have never needed to add salt. Try this recipe - it is amazing!

Just made this recipe, substituting fire-roasted tomatoes for tomato puree. It's by far the best curry I've made. We ate it with garlic naan and raita. My husband, daughter, and parents LOVED it. Thanks for a wonderful, meatless main course!